Description
I don’t normally like hush puppies. They are generally too dry, too dense, and too bland for my taste. After tasting some in a restaurant that I actually liked, I decided to come up with a recipe of my own. This one deliberately uses stuff right out of the pantry so that it can be whipped up quickly and served fast.
Ingredients
- 2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy®)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 3 eggs
- 1 (5 ounce) can evaporated milk
- 1 (14.75 ounce) can cream-style corn
- 1 quart vegetable oil for frying, or as needed
- 1 pinch salt to taste
Instructions
- Mix corn muffin mix
- salt
- garlic powder
- onion powder
- black pepper
- and cayenne pepper in a bowl until blended.
- Stir eggs and evaporated milk into dry ingredients until moistened.
- Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently drop a teaspoon of batter at a time into the hot oil
- staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown
- about 3 minutes per batch.
- Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 20